In Russia, not everyone is familiar with figs, so many bypass this unfamiliar and mystical fruit in the store. In fact, it has been known since ancient times under various names: fig tree, wine berry, fig, bodhi. Its incredible benefits were already mentioned in ancient Greece, where it was used to treat most of the known ailments, and the export of this product from the country was strictly punished.
The history and geography of the origin of figs
Fig fruits grow on a deciduous tree of the Ficus genus of the Mulberry family in a subtropical climate. It is believed that this is a fairly ancient cultivated plant known to man: it was grown in Arabia, Egypt, Phenicia and Syria. In India, she has been worshiped for many centuries and is considered a sacred plant.
Many facts are known in history, of which figs became a part:
1. According to legend, this is the favorite treat of Cleopatra, who died from a snake bite crawled out of a basket with figs.
2. In ancient Rome, a she-wolf fed Rem and Romulus under a bush of wine.
3. Buddha comprehended the secrets of being under the fig tree.
4. In the Bible, the leaves of this plant served as Adam and Eve's clothing after the exile.
5. Alexander of Macedon always carried with him a bag of dried figs to restore strength after the battle.
Today, this culture is widespread in the Mediterranean, in the Caucasus and on the Black Sea coast.
How to choose the right figs
Fig fruits are pear-shaped with a thin skin from yellow-green to bright purple, depending on the variety. Fresh fruits are juicy and have a sweet aroma, inside of them there are many small seeds.
A good fruit must be heavy, so you can check its quality by weighing. The skin should be smooth without dents. At the same time, the fig should not be too hard, it is easy to take, and it will quickly return to its original form. According to experts, the quality of figs is estimated by the number of seeds in it - the more there are, the better the fruit.
Fig is extremely difficult to store and transport; fruits quickly dry and spoil. Ideally, eat it within 6 hours after picking, you can store the fruits in the refrigerator for no longer than 2-3 days.
To avoid food poisoning, you need to make sure that the fruits are fresh and ripe. Unripe figs contain poisonous milky juice. If the fig has a sour smell, it is spoiled, it can not be eaten.
Before eating fresh figs should be thoroughly washed and peeled. Or you can cut the fruit in half and eat it with a spoon.
Calorie content and composition of fresh figs
Fresh figs contain only 50 kcal per 100 grams, in canned - about 70 kcal, while dried figs are much more caloric - 250 kcal.
The benefits of wine berries lie in its rich composition of vitamins and minerals. It includes:
• The most important vitamins for the proper functioning of the body - A (retinol), B2 (riboflavin) and B6 (pyridoxine);
• Vitamin B9 or folic acid, which improves blood quality and is especially necessary in the early stages of pregnancy for the full development of the fetus;
• Vitamin B1 or thiamine, which is actively involved in metabolism;
• vitamin PP or nicotinic acid, which favorably affects the cardiovascular and nervous systems;
• vitamin C or ascorbic acid, the lack of which leads to rapid fatigue;
• skin vitamin - B5 (pantothenic acid);
• beta-carotene - the "elixir of youth";
• calcium - the key to healthy bones and teeth;
• iron is an energy source;
• phosphorus, responsible for the strength of bone tissue;
• potassium, which ensures the normal functioning of the heart system and soft tissues of the whole organism;
• sodium, a beneficial effect on metabolic processes.
The daily norm of fresh figs is 5-10 fruits per day, dried - 3-5.
The benefits of fresh figs
Fig is a real storehouse of useful elements, it has a tremendous amount of healing properties known since ancient times:
1. A large percentage of potassium makes figs extremely valuable for people with heart and vascular diseases. He is advised to eat daily for the prevention of strokes and heart attacks.
2. Vitamins of groups B, A, C and PP are good for maintaining the beauty of the skin, hair and nails. No wonder in folk medicine there are many recipes for face masks and hair based on this product.
3. Figs saturate the blood with oxygen.
4. Fig is an excellent remedy for anemia. Doctors primarily advise her to lower her hemoglobin during pregnancy. In addition, it is recommended for women during menstruation to prevent and compensate for iron deficiency and relieve pain.
5. In eastern countries, figs are included in the diet not only during pregnancy, but also during the preparation for it. It is believed that it has a beneficial effect on the reproductive function of the female body.
6. Many scientists talk about the benefits of fresh figs for cancer prevention. A large number of antioxidants in its composition help reduce the risk of cancer.
7. Due to the diuretic effect, fig is indicated for kidney diseases.
8. Figs helps the digestive tract, has a small laxative and anti-inflammatory effect, improves digestion and helps normalize the metabolism.
9. Fig favorably affects the respiratory system. There are many popular recipes based on it for the treatment of colds, coughs and even bronchial asthma.
10. Figs help with the removal of physical fatigue, contributes to the normal functioning of the entire nervous system and even helps to get out of depression.
11. It is also useful for men: wine berry strengthens the reproductive function and takes care of the purity of the genitourinary system.
12. Fresh fruit pulp is used as a wound healing agent.
In pharmacies you can find several medicinal products and cosmetics for various purposes based on figs. In addition, in traditional medicine, its use is also quite common.
The harm of fresh figs
Despite all the listed beneficial properties, there are still contraindications to the use of figs.
1. Some breastfeeding young mothers strenuously eat figs to increase lactation. However, during this period, it is necessary to especially monitor the rate of its consumption, so as not to cause an allergic reaction.
2. Figs are strictly forbidden to diabetics due to the content of fructose and glucose.
3. Abuse of this product is not recommended for people suffering from acute stomach diseases (gastritis, ulcer).
4. Figs thins the blood, so with poor coagulability, you need to use it very carefully.
5. With gout, a high content of oxalic acid in figs can exacerbate the problem.
6. With obesity, figs are strictly contraindicated.
7. For diseases of the pancreas, the use of a product with such a high sugar content is not recommended.
Dried figs
Fresh figs have a short shelf life, therefore, for widespread use, they are dried and preserved, due to which the beneficial properties of the fruits are preserved for several years. Good dried fruits are selected for a matte beige and grayish tint. White plaque is not considered a bad sign - such a fig will have the sweetest taste. After purchase, dried fruits should be cleaned of dust and dirt, and can also be soaked for several minutes in cold water.
Do not forget that the calorie content of fresh figs is much lower than dried. In order not to gain excess weight, you need to normalize the use of these dried fruits.
Store the dried fig in a closed container in a cool, dark place. So the product will not lose its benefits within 2-3 months. An acceptable shelf life under the right conditions is up to six months. When stored in the freezer, the shelf life increases to one year, but you need to keep in mind that during the defrosting process, some of the useful properties of this product are lost.
Cooking Figs
The use of figs in cooking is very common, especially in oriental cuisine. If the hostess skillfully introduces her to various dishes, this is considered an indicator of her high skills.
Figs in combination with other products are a wonderful filling for buns, pies and other pastries. In some national cuisines, fig bread is popular. Jam is made from it, jam and jams, added to gingerbread cookies, marmalade and sweets. For harvesting it is most often combined with nuts, peaches or oranges.
For desserts, figs are combined with cottage cheese, fruit or honey.
Fig is added to salads and cereals, and also combined with meat and poultry. It is used both for stuffing, and for sauces, ideally suited to the taste of meat dishes.
It makes homemade wine, tinctures and other drinks.
Both fresh and dried figs are good in combination with dry wine, jamon, ham and various cheeses (parmesan, mozzarella, roquefort, etc.). It is especially popular for serving in addition to the salty-sharp taste of blue mold. Figs are a frequent visitor to gourmet cheese plates.
Unusual recipes from professional chefs based on wine berries, which can easily surprise guests:
• baked fresh fig fruits stuffed with mascarpone cheese, nuts and honey;
• caramelized rum fruit added to natural yogurt;
• salad of fig, prosciutto and sprigs of mint;
• jamon rolls stuffed with figs, arugula and soft cheese;
• salad of spinach, blue cheese and wine berry;
• tart with fig filling with blue cheese.
